Crostata di Albicocche

Meanwhile Kazerne’s chef Giovanni Gabana likes to inspire you with some recipes: what about this crostata di albicocche?


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– 250 g flour 

– 150 g butter + some extra to butter the form

– 60 g egg yolk

– 100 g powder sugar

– 1 lemon

– 1/2 vanilla stick

– 200 g apricot jam


– Spring form

– Rolling pin

– Parchment paper


– Mix the butter with the sugar till you get a crème.

– Add the egg the vanilla and the lemon and mix it.

– Add the flour and mix it until you get a nice dough.

– Let the dough rest for 2 hours in the fridge.

– In the meantime preheat the over at 170 degrees.

– And lightly butter the tart ring, and set it down onto a parchment-lined sheet-pan.

– Take the dough from the fridge and divide the dough in two parts.

– Roll half of the dough flat with a rolling pin. It should be 5 mm thick. Take the bottom of the spring form and cut the dough in the right size.

– Put the dough in the spring form and punch some small holes in it.

– Add the jam and devide it over the dough.

– Roll out the second part of dough and cut it into strips of 1 cm think.

– Cover de jam with the strips of dough by laying them in a nice pattern.

– Take the leftover dough and create a rim.

– Put it in the oven for about 30 minutes.

– Let it cool down.

– Buon appetito.